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These Easy Skillet Swedish Meatballs are sure to become part of your weekly menu. They are warm, cozy, and the perfect family dinner for any night of the week.
I know Swedish meatballs are everyone’s favorite IKEA menu item, but you can also make them at home for the perfect savory and comforting weeknight dinner, or even as an appetizer for hosting. The magic is in the sauce: an outstanding creamy, rich gravy with a unique combination of allspice and nutmeg that really sets these apart from other types of meatballs. And with a quick sub to ghee instead of butter, these Easy Skillet Swedish Meatballs become a Whole30 meal!
Swedish meatballs are traditionally served with store-bought egg noodles, but they’re also great served over my Whole30 Mashed Potatoes or alongside some roasted veggies or a big side salad.
ingredients:
- Ground Beef
- Ground Pork
- Dijon Mustard
- Fresh Parsley
- Yellow Onion
- Garlic Powder
- Ground Allspice
- Freshly Grated nutmeg
- Cayenne Pepper
- Kosher Salt
- Freshly Ground Black Pepper
- Cassava Flour
- Egg
- Extra Virgin Olive Oil
- Salted Butter
- Shallot
- Low-Sodium Beef Broth
- Full-Fat Unsweetened Coconut Milk
- Coconut Aminos
- Apple Cider Vinegar
step-by-step:
step one: make the meatball mixture
In a large bowl, combine the beef, pork, Dijon mustard, parsley, onion, garlic powder, allspice, nutmeg, cayenne pepper, salt, pepper, cassava flour, and egg. Mix until just combined.
step two: shape the meatballs
Use a tablespoon or small cookie scoop to form and shape 1-inch balls.
step three: cook the meatballs
Heat the oil in a large, deep non-stick skillet set over medium heat. Working in batches to avoid overcrowding, sear the meatballs in a single layer and cook until browned on all sides, about 2 minutes per side. Transfer the cooked meatballs to a paper towel-lined plate, and continue cooking the rest of the meatball, adding more oil to the pan if it becomes dry. Set aside.
step four: saute the shallot and garlic
Discard all but 2 tablespoons of excess fat. Melt the butter in the same skillet. Add the shallot and garlic and sauté until tender, about 2 minutes.
step five: add the flour
Add the cassava flour and cook, stirring, to toast the flour, about 1 minute.
step six: make the gravy
Slowly pour in the beef broth, whisking constantly, until well incorporated and smooth. Add the coconut milk and continue to whisk until well incorporated. Bring the gravy to a simmer, then reduce to a light simmer, about medium-low heat, until you see the sauce start to thicken, about 2 minutes.
step seven: add the seasonings
Add the Dijon mustard, coconut aminos, salt, pepper, allspice, and apple cider vinegar and stir to combine. Nestle the meatballs back into the skillet. Continue to cook, uncovered and simmering, until meatballs are cooked through, 6 to 7 minutes.
step eight: garnish and serve
Taste and season with more salt, if needed. Garnish with additional parsley and serve.
Whether you’re hosting a game day watch party or entertaining during the holidays, my Easy Skillet Swedish Meatballs need to be on your menu. Leave a comment and let me know what you think of this recipe!
looking for more delicious meatball recipes? try these!
Meatballs with Basil and Burst Tomatoes
Gluten-Free Chicken Piccata Meatballs
Whole30 Chicken Enchilada Meatballs
Easy Skillet Swedish Meatballs
Ingredients
For the Meatballs:
- 1 pound (90/10) ground beef
- 1/2 pound ground pork
- 2 teaspoons Dijon mustard
- 2 tablespoons finely chopped parsley leaves, plus more for garnish
- 1/4 cup finely diced yellow onion
- 1 teaspoon garlic powder
- 1 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons cassava flour
- 1 large egg, beaten
- 2 tablespoons extra virgin olive oil, plus more as needed
For the Gravy:
- 4 tablespoons salted butter
- 1/4 cup halved and thinly sliced shallot (from about 1 medium shallot)
- 2 garlic cloves, minced
- 2 tablespoons cassava flour
- 1½ cups low-sodium beef broth
- 1/2 cup full fat unsweetened coconut milk
- 2 teaspoons Dijon mustard
- 1 tablespoon coconut aminos
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 freshly ground black pepper
- 1/4 teaspoon ground allspice
- 1 tablespoon apple cider vinegar
Instructions
- In a large bowl, combine the beef, pork, Dijon mustard, parsley, onion, garlic powder, allspice, nutmeg, cayenne pepper, salt, pepper, cassava flour, and egg. Mix until just combined.
- Use a tablespoon or small cookie scoop to form and shape 1-inch balls.
- Heat the oil in a large, deep non-stick skillet set over medium heat. Working in batches to avoid overcrowding, sear the meatballs in a single layer and cook until browned on all sides, about 2 minutes per side. Transfer the cooked meatballs to a paper towel-lined plate, and continue cooking the rest of the meatball, adding more oil to the pan if it becomes dry. Set aside.
- Discard all but 2 tablespoons of excess fat. Melt the butter in the same skillet. Add the shallot and garlic and sauté until tender, about 2 minutes.
- Add the cassava flour and cook, stirring, to toast the flour, about 1 minute.
- Slowly pour in the beef broth, whisking constantly, until well incorporated and smooth. Add the coconut milk and continue to whisk until well incorporated. Bring the gravy to a simmer, then reduce to a light simmer, about medium-low heat, until you see the sauce start to thicken, about 2 minutes.
- Add the Dijon mustard, coconut aminos, salt, pepper, allspice, and apple cider vinegar and stir to combine. Nestle the meatballs back into the skillet. Continue to cook, uncovered and simmering, until meatballs are cooked through, 6 to 7 minutes.
- Taste and season with more salt, if needed. Garnish with additional parsley and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
I made these last night and they were good. Based on personal preference I will reduce the cayenne pepper in the meatballs and also use ground sirloin next time as opposed to ground beef because I think it is more tender. I used arrowroot because I didn’t have cassava flour and it worked well. I’m doing a Whole30 now, so I served with a yellow finn mash, yum.
SO DELICIOUS! Served ours over the microwave jasmine rice and it was incredible!
Glad you loved it!
Is there a sub for the coconut milk? Excited to try these!
Heavy Creamer is the best sub!
Not very good at all
Can you use ground Turkey or chicken?
Yes! You can use ground turkey here, I would just recommend using dark meat!
Made these tonight! Turned out so great!! The gravy is everything. We used it on wide fusilli pasta and it was 👩🏻🍳 😘
Fabulous!!! Thanks for the review and comment, Judith!
Tried this tonight with egg noodles. Absolutely delicious. Incredible recipe! I think this will be a regular from now on, so easy and so tasty.
Thank you, Mike! So happy you enjoyed it, and thanks for the comment!
What can you sub for cassava flour? Will basic white flour work? I do not have and couldn’t find any store this time. I do have almond and tapioca flour. Thanks!
I would go with all purpose for this one!
Would all beef work? No pork in sight here…
yes!
OMG frickin’ YUM!! These are amazeballs!! You struck again!! Thank you!!
Woohoo!! Thanks so much!
Is there a sub for cassava flour?
Regular All-purpose Flour will work here.
Hello, excited to try this recipe.
I have almost all of the ingredients to make it except for the beef broth. Do you think if I use chicken broth it will change the flavor much?
Thank you!
Chicken broth will work fine!
Do you have any tips to prepare these as a freezer meal for an upcoming surgery? Would love to make these and have on hand for a quick meal.
I think that these will freeze well as is! just make sure to fully cool, then freeze in a airtight container.
Can they freeze with the sauce too? That would be a game changer to freeze everything after batch cooking and then do a warm up for dinner! Xoxo thank you!!!!
Yes!! These should freeze well!